Big T's Big Green Egg Recipe Blog

...and occasional ORGANIC, GREEN or SUSTAINABLE cooking tidbits as well as the occasional off topic post.
Selected as one of the "100 Best Blogs for Healthy and Delicious Recipes" by Nursing Schools.net

Sunday, December 4, 2016

Chemically, there is virtually no difference between table salt, kosher salt, and fancy sea salt. All of them are close to 100% pure NaCl (sodium chloride), with a few trace elements thrown in. In the case of table salt, those ingredients are there to prevent it from caking.

Kosher salt is that it is much easier to pick up between your fingers, improving your control over your seasoning. It's large grains make it more effective at drawing out liquid from meat.

The biggest reason why chefs love to use kosher salt however is that it is much easier to pick up between your fingers, giving you tighter control over your seasoning. There's actually little difference between the two beyond the size of the salt grains (unless you are sensitive to iodine in table salt).

Regular table salt is comprised of many minute, regularly shaped cubes. This allows the granules to pack together tightly in a given space. Kosher salt, on the other hand, forms large, craggy flakes that don't fit together very well. Put them into a container, and you also end up with plenty of air space. What does this mean for cooking? It means that if you are measuring by volume, different types of salt are not interchangeable. A cup of table salt will have twice the salting power of a cup of kosher salt.

Saturday, November 19, 2016

This is a re-post from November 2012 but there is no reason to update it further...it works!

FIRST; DO NOT FRET !!!! This is NOT rocket science for any newbies looking to do their first bird?

Simple
and easy, its all about temperature...BGE heated up to 350 degrees with
plate setter legs UP and Pie Pan between the disposable drip pan and the
plate setter (keeps from scorching the juice). Place turkey on a V-Rack.

I used
36 ounces of chicken broth an onion, celery and carrots (broth for
basting). After one hour, baste often...when temp hits remove. This was a 13.8 Lb. Bird and it took exactly 3 hours. Consult recipetips.com for great cooking charts. Happy TurkeyDay!

Butterball's Top Ten Turkey MistakesOver
the past 30 years, more than three million callers have hit up the
Butterball team with questions ranging from the small (How many pounds
of meat will feed ten people?) to the panicked (What should I do if my
turkey is still frozen in the middle and my dinner is supposed to start
in an hour?). For turkey tips from Butterball, visit butterball.com or
call the 50 or so experts who man the annual Butterball Turkey Talk-Line
(1-800-BUTTERBALL; 800-288-8372, open November 1 through December 29).

Avoid These Thanksgiving Mistakes1.
Buying the wrong-sized turkey. This rule is nice and simple: Allow 1
1/2 pounds per person, which will also give you plenty of meat for
leftovers. 2.
Skipping a meat thermometer. The turkey can look and smell great, but
if the temperature hasn't reached 180 degrees Farenheit in the thigh,
and 160 degrees in the stuffing, you're going to be in for a bloody mess
(or give your guests foodborne illness). Those pop-up indicators are
great, but a reliable thermometer should always be your backup.3.
Not refrigerating leftovers within two hours. Socializing around the
table can make you forget the leftovers sitting on the countertop, and
bacteria love room-temperature meat. Set a timer on the stove for 2
hours. To be able to get back to the guests quickly, have containers or
zippered food-storage bags ready, and recruit a few helpers to get
things portioned out.4.
Winging it. It might sound fussy, but having a to-do list will actually
keep you sane. Start making your game plan several days before Turkey
Day.5.
Not allowing enough time to thaw your bird. This mistake is pretty
common, but it's just basic math: Allow 1 day for every 4 pounds of
turkey. Just put your frozen turkey (still in its wrapper_ on a tray in
the refrigerator, and wait. If the turkey still seems slightly frozen,
you can still throw it in the oven, but it will take a little longer. Be
sure to use a meat thermometer to test doneness.6.
Overcooking. The guidelines given on the package or insert folder are
just that -- a guide to help you plan your day, not a definitive
timeline for when the turkey will be done. There are plenty of variables
(such as a partially frozen turkey) that can affect how long it takes
to cook the meat. Again, here's where that meat thermometer comes in.7.
Being a turkey bore. The guests may be the same every year, but your
turkey doesn't have to be. Don't be afraid to shake things up with a
different cooking method. Try deep-frying or grilling, cooking in a
convection oven or a microwave, using a shallow open pan or even an
oven-cooking bag.8.
Doing all the cooking yourself. Too many Thanksgivings have been ruined
by hosts becoming martyrs for their meals. When you're stressed, guests
feel it. Ask your attendees to bring a dish to share -- it will be a
more meaningful dinner (not to mention giving the host a break). Have
each guest bring a recipe for the dish they bring, and have a recipe
exchange.9.
Experimenting with that new cooking method or pan on Thanksgiving Day.
Yes, trying new recipes is good. But when it comes to turkey, it's
always a good idea to have a practice run before the holiday.10.
Being a slave to the baster. Everyone wants a juicy bird, but basting
is like pouring water on a raincoat -- the juices simply run off the
turkey skin into the pan. Just spray or lightly coat the skin with
vegetable oil or butter before putting the turkey in the oven will give
you a gorgeous golden color and seal in the turkey's natural juices.Paraprased from Kitchen Daily November 25, 2010

This is a re-post from November 2012 but there is no reason to update it further...it works!

FIRST; DO NOT FRET !!!! This is NOT rocket science for any newbies looking to do their first bird?

Simple
and easy, its all about temperature...BGE heated up to 350 degrees with
plate setter legs UP and Pie Pan between the disposable drip pan and the
plate setter (keeps from scorching the juice). Place turkey on a V-Rack.

I used
36 ounces of chicken broth an onion, celery and carrots (broth for
basting). After one hour, baste often...when temp hits remove. This was a 13.8 Lb. Bird and it took exactly 3 hours. Consult recipetips.com for great cooking charts. Happy TurkeyDay!

Butterball's Top Ten Turkey MistakesOver
the past 30 years, more than three million callers have hit up the
Butterball team with questions ranging from the small (How many pounds
of meat will feed ten people?) to the panicked (What should I do if my
turkey is still frozen in the middle and my dinner is supposed to start
in an hour?). For turkey tips from Butterball, visit butterball.com or
call the 50 or so experts who man the annual Butterball Turkey Talk-Line
(1-800-BUTTERBALL; 800-288-8372, open November 1 through December 29).

Avoid These Thanksgiving Mistakes1.
Buying the wrong-sized turkey. This rule is nice and simple: Allow 1
1/2 pounds per person, which will also give you plenty of meat for
leftovers. 2.
Skipping a meat thermometer. The turkey can look and smell great, but
if the temperature hasn't reached 180 degrees Farenheit in the thigh,
and 160 degrees in the stuffing, you're going to be in for a bloody mess
(or give your guests foodborne illness). Those pop-up indicators are
great, but a reliable thermometer should always be your backup.3.
Not refrigerating leftovers within two hours. Socializing around the
table can make you forget the leftovers sitting on the countertop, and
bacteria love room-temperature meat. Set a timer on the stove for 2
hours. To be able to get back to the guests quickly, have containers or
zippered food-storage bags ready, and recruit a few helpers to get
things portioned out.4.
Winging it. It might sound fussy, but having a to-do list will actually
keep you sane. Start making your game plan several days before Turkey
Day.5.
Not allowing enough time to thaw your bird. This mistake is pretty
common, but it's just basic math: Allow 1 day for every 4 pounds of
turkey. Just put your frozen turkey (still in its wrapper_ on a tray in
the refrigerator, and wait. If the turkey still seems slightly frozen,
you can still throw it in the oven, but it will take a little longer. Be
sure to use a meat thermometer to test doneness.6.
Overcooking. The guidelines given on the package or insert folder are
just that -- a guide to help you plan your day, not a definitive
timeline for when the turkey will be done. There are plenty of variables
(such as a partially frozen turkey) that can affect how long it takes
to cook the meat. Again, here's where that meat thermometer comes in.7.
Being a turkey bore. The guests may be the same every year, but your
turkey doesn't have to be. Don't be afraid to shake things up with a
different cooking method. Try deep-frying or grilling, cooking in a
convection oven or a microwave, using a shallow open pan or even an
oven-cooking bag.8.
Doing all the cooking yourself. Too many Thanksgivings have been ruined
by hosts becoming martyrs for their meals. When you're stressed, guests
feel it. Ask your attendees to bring a dish to share -- it will be a
more meaningful dinner (not to mention giving the host a break). Have
each guest bring a recipe for the dish they bring, and have a recipe
exchange.9.
Experimenting with that new cooking method or pan on Thanksgiving Day.
Yes, trying new recipes is good. But when it comes to turkey, it's
always a good idea to have a practice run before the holiday.10.
Being a slave to the baster. Everyone wants a juicy bird, but basting
is like pouring water on a raincoat -- the juices simply run off the
turkey skin into the pan. Just spray or lightly coat the skin with
vegetable oil or butter before putting the turkey in the oven will give
you a gorgeous golden color and seal in the turkey's natural juices.Paraprased from Kitchen Daily November 25, 2010

Monday, October 3, 2016

The story behind Tri-Tip Beef1 (a.k.a.
Triangle Roast): This cut of meat is limited in availability because
there is only one per side of beef. Therefore it is typically ground
into hamburger or cut into cubes and sold as soup meat. This often over
looked piece of meat is not only relatively inexpensive but also very
flavorful and has become a favorite amongst the few in the know. The tri-tip
roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2
pounds of meat that sits at the bottom of the sirloin. It has great
flavor and tends to be much lower in fat than most cuts of beef i.e.,
it's a good lean cut of beef.

The
thing to remember is that lean also means it will dry out faster so it
is recommended that you prepare with a good marinade &/or Rub.
Particularly good flavors include Southwestern or Asian and because this cut is lean you need to be careful not to overcook. Medium is as far as you should go with this cut. Use a meat
thermometer to monitor often during cooking. If you are used to
grilling other cuts, this one can throw some grillaficionados off by appearing underdone when it is ready to serve.

Place
bacon in an extra large Cast Iron (CI) Skillet or 6 Qt. Dutch oven and
cook until done (or microwave in advance and save grease).Crumble Bacon and set aside.

Keep or put the bacon grease in the skillet and bring up to temperature.

Add
the diced potatoes, onion and chicken to the bacon grease and simmer
for 15-20 minutes, stirring frequently (it will cook slower in a Dutch
oven due to smaller pan area). Note: If using a Dutch oven add a little
EVOO to keep the chicken from sticking to the pan during simmering.

Biscuits: In a medium bowl, combine the Bisquick with milk and mix well (dough should be thick enough to ‘drop’).

Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10-12 minutes uncovered.Cover the pan and simmer another10 minutes. Be careful NOT to stir while simmering, or dumplings will fall apart.

Saturday, July 2, 2016

Paella;
a yummy Spanish dish with its classic saffron-yellow rice, brightly
colored veggies and combination of seafood and meats. For this recipe I
used a small vintage Dansk paella pan for preparation of the down-sized
original recipe. This version only serves 2-3.

DIRECTIONS1.
Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this
recipe you can start it on the cook top and finish it in the oven
(sacrilegious of course). 2. Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside. 3.
Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and
precook the chicken and sausage then remove and set aside.4.
Sauté the onions and garlic, asparagus and peppers and when just about
tender, add the tomatoes, sauté for 3-4 more minute then remove and set
aside. 5. Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).6.
Stir ONCE and close the lid and sauté for 15 minutes checking the rice
for tenderness before adding the remaining ingredients. 7.
Add the sausage, chicken and sautéed veggies and peas and stir well and
close the lid again for 8-10 minutes of simmering. ; Remove from heat
and serve from Paella pan.

Sunday, May 15, 2016

Using the Emile Henry Grill BBQ you
really are using a cooking vessel that creates a barrier from the direct
coals, so it is sorta-indirect because the kabobs are not directly over
the embers.

Chicken KA-BOMB Ingredient

4 Large Chicken Breasts

Paul Prudhomme's Poultry Magic

3 Large Bell Peppers (1 each Yellow, Green and Red)

1 Large Yellow Sweet Onion

A large handful of Cherry Tomatoes

Directions

While cutting the breasts and veggies into chunks you can heat up the Rösle to high heat.

I prefer to cut up the chicken a few hours in advance and sprinkle on a dose of PP's Poultry Magic and let it sit to marinate.

Skewer the fix ins and spray EVOO into the EH Grill BBQ and load it up.

Place the Grill BBQ on the grid and allow chicken to start to simmer (3-4 minutes) then turn all kabobs and close lid

After
5-8 minutes, open the lid and turn again, close lid and allow to cook
until done )5-10 minutes maximum, vents wide open and at a dome
temperature of about 300 degrees. Remove and serve.

Pictured
with the Rösle Kettle Grill are the accessory hooks, the grill brush,
spatula and tongs (all stainless steel) which are a necessity for
starting out with your Rosle Kettle Grill all available in this link to
the Rösle Rösle Kettle Grill Catalog. You can also view them online at this Rösle USA BBQ Grilling Tools web page.

Cooking Directions• Fire up the Big Green Egg to 350-375 degrees (dome) with Plate setter legs up and grid in place. • Place foil cooking pan on grid, close lid and do not look for 40 minutes.• Remove and let rest, serve. Serves 2

Thursday, April 28, 2016

Patties
are NOT required by this recipe in fact you can choose if you want to
make patties or croquettes. Merely make your choice to ball and bake or
patty and grill this versatile recipe because the preparation and
ingredients are essentially the same. Clearly a lot of options exist;
you can punt the Crab or the Salmon, replace both with Tuna. Mix it up
to your liking or whatever is fresh in the fridge.

Preparation 1. Fire up the BGE to 350-400 degrees then choose; Raised Grid (2”) and a griddle for grilling or, Indirect heat (via plate setter) and baking dish or griddle elevated for baking.2. While BGE heats up - Chop the onions, Melt butter, Flake the salmon into small bits (ditto on the crab)3. Mix all ingredients - Mash into Patties (1/2” by 3” approximately) or, Roll into Croquettes (about 1.5” round)4. Grill for 6-8 minutes (turning once) until crusted or bake for about 20 minutes.5. Remove from heat and serve with salad.

Sunday, March 6, 2016

Summer is just around the corner so our grills will start to fire up two or three times a wekk now. Here is a recipe is a quick and easy variation on a skillet version I read in
Food and Family magazine from Kraft that substitutes Lawrey's BBQ sauce
for theirs and is prepared in a WOK instead of in a skillet or on the
stove.

Prep to Eat Time (including firing up the BGE) is about 1 hour
and serves 3-4 depending on the quantity of chicken you prepare and
serving size.

DIRECTIONS1. Heat Big Green Egg to Medium High to High Heat2. Coarsely chop Bell Peppers and Tomato, slice Green Onions and mince the garlic cloves. Set Onions aside. 3. Shred all cheese (or use prepacked shredded cheese) and set aside.4.
Put water in Wok and bring to near boil,
add rice and stir until tender, remove and place in serving bowl. 5.
Coat Wok with EVOO and brown the chicken breasts until almost done then
add vegetables and garlic and stir fry 4-6 minutes or until vegetables
are crisp-tender.6. Add the Cheese and stir until melted then add the BBQ sauce and stir until chicken and vegetables are coated7. Remove from wok and serve over rice topped with green onions.

Monday, December 28, 2015

…or Jumbled-layaBuilding
on my love of Paul Prudhomme’s spices this recipe is loosely based (for
this particular cook we have substituted most of the meats called for
with things we already had in the refrigerator or freezer, but it works
just fine), thus the JUMBLE. This Jambalaya dish serves 6 as a main dish
or 10-12 as an appetizer.

Preparation 1. Fire up the BGE (and 2” raised grid) and when it reaches high heat, melt the butter in a double broiler (5-6 quart). 2. Add the Andouille and Tasso; cook until meat starts to brown, about 4-5 minutes; stirring frequently. 3. Sprinkle in a little EVOO and add the Chicken; continue cooking until brown (again stirring frequently).4.
Stir in the Bay leaves, Magic Seasoning, and ½ cup each of the onions,
celery (optional) the bell pepper and garlic and cook until the
vegetables are tender; stirring frequently and keeping the bottom of the
pan from sticking ingredients.5. Stir in the remaining ½ cup each of the Onions, Celery (optional) and bell pepper, the tomatoes and tomato sauce.6.
Stir in the stock and rice, mixing well and allow the mixture to come
to a boil, stirring occasionally. Cover the double broiler and shut down
the Big Green Egg completely. When the rice is tender and the stock has
cooked down (approximately 8-10 minutes) remove from egg.7. Stir well and remove Bay leaves and let sit for 5-10 minutes before serving.

Thursday, November 26, 2015

Thanksgiving Cranberry Sauce (a 60 year tradition)

Thanksgiving
this year is once again just the two of us empty nesters...Dzer's off serving our country and Maggie's working in her new career in Florida. We
DID however go ahead and pick up a 13# Turkey for the Egg (my task), some Dressing, Mashed Potatoes,
Broccoli and Cheese, Yeast Rolls...and the ever present Green Onions (and PIE!!!).

Yes I said Jellied cranberry;a
FAMILY TRADITION going back as far as I can remember, Jellied Cranberry
Sauce. I am the only one in the family that will eat it as well, LOL.
Here are the steps (PS this is NOT in my current edition of my Recipe Book so pay close attention).

Don't laugh.
All chefs, famous and infamous have their secrets. Mine is getting the
sauce out of the can in ONE PIECE and the following it up with uniformly
cut 1/2" slices, ready to serve. Room temperature of course.

Hey, don't
laugh I have seen this done on TV by two famous chefs that do it for the
same reason I do, Momma did it and they were keeping the tradition
alive.

Happy Turkey Day to all!

Next Year I'll have both arms available to fire up the Big Green Egg and cook some bird again, I promise!

My wife is working (health care) and I am left with the Turkey Duty...some would say the title befits it's master...however this is a piece of cake on the Big Green Egg, so here's the simplest method of preparing your bird today that exists.

Simple
and easy, it is all about temperature...get the BGE heated up to 350 degrees with
plate setter legs UP and Pie Pan between the disposable drip pan and the
plate setter (keeps from scorching the juice). Place turkey on a V-Rack.

I
used 36 ounces of chicken broth an onion, celery and carrots (broth for
basting). After one hour, baste often...when temp hits remove.

This was a 13.8 Lb. Bird and it took exactly 3 hours. Consult recipetips.com for great cooking charts.

AND NOT NOT FORGET THE CRANBERRY SAUCE

Butterball's Top Ten Turkey MistakesOver
the past 30 years, more than three million callers have hit up the
Butterball team with questions ranging from the small (How many pounds
of meat will feed ten people?) to the panicked (What should I do if my
turkey is still frozen in the middle and my dinner is supposed to start
in an hour?). For turkey tips from Butterball, visit butterball.com or
call the 50 or so experts who man the annual Butterball Turkey Talk-Line
(1-800-BUTTERBALL; 800-288-8372, open November 1 through December 29).

Avoid These Thanksgiving Mistakes1.
Buying the wrong-sized turkey. This rule is nice and simple: Allow 1
1/2 pounds per person, which will also give you plenty of meat for
leftovers. 2.
Skipping a meat thermometer. The turkey can look and smell great, but
if the temperature hasn't reached 180 degrees Fahrenheit in the thigh,
and 160 degrees in the stuffing, you're going to be in for a bloody mess
(or give your guests food borne illness). Those pop-up indicators are
great, but a reliable thermometer should always be your backup.3.
Not refrigerating leftovers within two hours. Socializing around the
table can make you forget the leftovers sitting on the countertop, and
bacteria love room-temperature meat. Set a timer on the stove for 2
hours. To be able to get back to the guests quickly, have containers or
zippered food-storage bags ready, and recruit a few helpers to get
things portioned out.4.
Winging it. It might sound fussy, but having a to-do list will actually
keep you sane. Start making your game plan several days before Turkey
Day.5.
Not allowing enough time to thaw your bird. This mistake is pretty
common, but it's just basic math: Allow 1 day for every 4 pounds of
turkey. Just put your frozen turkey (still in its wrapper_ on a tray in
the refrigerator, and wait. If the turkey still seems slightly frozen,
you can still throw it in the oven, but it will take a little longer. Be
sure to use a meat thermometer to test doneness.6.
Overcooking. The guidelines given on the package or insert folder are
just that -- a guide to help you plan your day, not a definitive
timeline for when the turkey will be done. There are plenty of variables
(such as a partially frozen turkey) that can affect how long it takes
to cook the meat. Again, here's where that meat thermometer comes in.7.
Being a turkey bore. The guests may be the same every year, but your
turkey doesn't have to be. Don't be afraid to shake things up with a
different cooking method. Try deep-frying or grilling, cooking in a
convection oven or a microwave, using a shallow open pan or even an
oven-cooking bag.8.
Doing all the cooking yourself. Too many Thanksgivings have been ruined
by hosts becoming martyrs for their meals. When you're stressed, guests
feel it. Ask your attendees to bring a dish to share -- it will be a
more meaningful dinner (not to mention giving the host a break). Have
each guest bring a recipe for the dish they bring, and have a recipe
exchange.9.
Experimenting with that new cooking method or pan on Thanksgiving Day.
Yes, trying new recipes is good. But when it comes to turkey, it's
always a good idea to have a practice run before the holiday.10.
Being a slave to the baster. Everyone wants a juicy bird, but basting
is like pouring water on a raincoat -- the juices simply run off the
turkey skin into the pan. Just spray or lightly coat the skin with
vegetable oil or butter before putting the turkey in the oven will give
you a gorgeous golden color and seal in the turkey's natural juices.Paraprased from Kitchen Daily November 25, 2010

Sunday, November 15, 2015

UPDATE:After many batches, I have determined the MOST favorable and longest lasting rub mixture requires the proportions below. Also, you MUST roast the coarser spices for a few minutes before grinding.

Computer specialists a.k.a. nerds, refer to breaking the code to the operating system for a computer system as a ‘jail break.’Cooks refer to cracking the code to recipes and spices as a breakout or a copycat.

I
like to refer to this rub as a Jail Break…of course “if I tell you what
steak rub this copycat recipe is formulated from I’d have to kill you” I
think the common lingo goes.

Hint: A very famous high-end
American consumer retail company that sells kitchenwares, furniture and
linens, as well as other housewares and home furnishings, along with a
variety of specialty foods, soaps and lotions no longer sells this rub!

Ingredients in Equal Portions – You determine the size of the batch you want to create.

3 portions - Granulated Roasted Garlic (any form of a dried garlic but NO POWDERED GARLIC)

Put it all in a blender and grind into to medium coarse mixture.Shake mixture before applying each time you bring it out.Enjoy!

HINT: IF YOU ROAST THE SPICES FOR JUST A FEW MINUTES BEFORE GRINDING THE FLAVOR IS ENHANCED

The key is to find the correct coarseness while adequately mixing the spices.The use of the Emile Henry Mortar and Pestle improved the first batch coarseness by replacing the blender mixing and grinding approach.

Store in a well sealed container and always shake mixture before applying each time you bring it out.Enjoy!

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Disclaimer:

Disclaimer/Full-Disclosure: Some Emile Henry Flame Top cookware items featured on this blog have been provided for my use and review. I receive no compensation from E. H. and opinions and comments are my own opinion based on it's use in my cooking.